[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"origin-rich-in-the-70s-i-made-a-rugged-veteran-a-millio":3,"chapter-rich-in-the-70s-i-made-a-rugged-veteran-a-millio-rich-in-the-70s-i-made-a-rugged-veteran-a-millio-chapter-97":6},{"origin":4,"title":5},"english","Rich in the 70s: I Made a Rugged Veteran a Millionaire",{"chapter":7,"nextChapterSlug":19,"prevChapterSlug":20,"totalChapters":21,"novelImage":22},{"id":8,"novel_id":9,"title":10,"slug":11,"index":12,"content":13,"wordcount":14,"created_at":15,"updated_at":15,"volume":16,"translator":17,"content_hash":18},891061,1166,"Chapter 97: Activity-Filled Day","rich-in-the-70s-i-made-a-rugged-veteran-a-millio-chapter-97",97,"\u003Cp>Jiang Cheng’s detailed description of his culinary skills successfully made the foreigners crave the food.\u003C\u002Fp>\n\u003Cp>\"Jiang, stop talking, you’re making my mouth water.\"\u003C\u002Fp>\n\u003Cp>\"Where can we try these dishes you’re talking about?\"\u003C\u002Fp>\n\u003Cp>Jiang Cheng calmly stood up and said, \"These are basic dishes. Let me check with the chef here.\"\u003C\u002Fp>\n\u003Cp>The foreign guests nodded immediately.\u003C\u002Fp>\n\u003Cp>Jiang Cheng approached a staff member from the trading company and communicated the foreigners’ requests for dishes.\u003C\u002Fp>\n\u003Cp>The staff quickly coordinated with the hotel because the dishes Jiang Cheng requested weren’t difficult, and the chef agreed without much difficulty.\u003C\u002Fp>\n\u003Cp>Jiang Cheng reminded them, \"They mostly like sweet flavors, so add some sugar to the tomato and scrambled eggs, make the Kung Pao chicken mild, add a bit of spice to the crispy pork, and prepare cucumber and egg dumplings for a refreshingly rich taste.\"\u003C\u002Fp>\n\u003Cp>The chef noted everything down.\u003C\u002Fp>\n\u003Cp>And remembered it well, realizing that foreigners enjoy these flavors.\u003C\u002Fp>\n\u003Cp>No wonder whenever foreigners come, they often say they don’t like this or that.\u003C\u002Fp>\n\u003Cp>After everything was settled in the kitchen, Jiang Cheng wrote the necessary approvals to take the foreigners for a walk.\u003C\u002Fp>\n\u003Cp>Of course, it wasn’t just Jiang Cheng taking care of everyone. Director Leng assigned her four assistants.\u003C\u002Fp>\n\u003Cp>Once they left the hotel, there was a dedicated minivan waiting.\u003C\u002Fp>\n\u003Cp>This kind of travel treatment was excellent.\u003C\u002Fp>\n\u003Cp>Jiang Cheng didn’t stay in the car the whole time. In some ancient alleys, she had the foreigners get out and walk into the alleyways.\u003C\u002Fp>\n\u003Cp>\"Everyone, look at these walls. Do you know why they are made in a wavy shape?\"\u003C\u002Fp>\n\u003Cp>The foreigners were drawn to Jiang Cheng’s words, as Hua Xia’s history and ancient architecture fascinated them.\u003C\u002Fp>\n\u003Cp>\"These are called cloud walls, a beautiful name, but they are designed based on the terrain’s ups and downs and the need for coverage.\"\u003C\u002Fp>\n\u003Cp>\"The eaves here are suspended roofs, which help drain rainwater... and there are also flush gable roofs...\"\u003C\u002Fp>\n\u003Cp>\"These are eaves tiles and drip tiles. The eaves tiles protect the wooden eaves and beautify the contours...\"\u003C\u002Fp>\n\u003Cp>...\u003C\u002Fp>\n\u003Cp>When an expert shows their skills, it immediately becomes evident.\u003C\u002Fp>\n\u003Cp>Jiang Cheng’s immersive explanation thoroughly engaged the group of foreigners, drawing them into the scene she described.\u003C\u002Fp>\n\u003Cp>But to outsiders, they seemed like a bunch of fools fixated on an old rooftop, nodding and expressing wonder.\u003C\u002Fp>\n\u003Cp>Just like a group of idiots!\u003C\u002Fp>\n\u003Cp>After Jiang Cheng and the group left, some local elderly people came over and looked up.\u003C\u002Fp>\n\u003Cp>\"What on earth were they looking at?\"\u003C\u002Fp>\n\u003Cp>\"Why bother? They’re foreigners, so let’s all maintain our image!\"\u003C\u002Fp>\n\u003Cp>\"Exactly, let’s wipe it quickly with a cloth. There must be something to what they were observing.\"\u003C\u002Fp>\n\u003Cp>It must be said, the current public has a strong sense of national pride.\u003C\u002Fp>\n\u003Cp>Jiang Cheng led the group of foreigners through the alleys and streets, able to tell a story about even an ordinary brick.\u003C\u002Fp>\n\u003Cp>The four accompanying personnel behind her, though not understanding much, were still impressed.\u003C\u002Fp>\n\u003Cp>Because no past translator had been able to lead like Jiang Cheng, taking the initiative to share so many insights.\u003C\u002Fp>\n\u003Cp>Previously, it was always the foreigners asking questions and the translator responding, in a very passive manner.\u003C\u002Fp>\n\u003Cp>By the end of the morning’s visit, the foreigners had walked a lot and were exhausted.\u003C\u002Fp>\n\u003Cp>Once Jiang Cheng felt it was about time, she led the foreigners back to the car and returned to the hotel for lunch.\u003C\u002Fp>\n\u003Cp>For lunch, the chef followed Jiang Cheng’s recipe: tomato scrambled eggs, Kung Pao chicken, soft fried pork tenderloin, cold cucumber salad, and cucumber-stuffed dumplings.\u003C\u002Fp>\n\u003Cp>The foreigners were already quite hungry.\u003C\u002Fp>\n\u003Cp>After washing their hands, each took a seat and began serving themselves.\u003C\u002Fp>\n\u003Cp>\"Jiang, join us.\"\u003C\u002Fp>\n\u003Cp>\"Yes, come quickly!\"\u003C\u002Fp>\n\u003Cp>Jiang Cheng pretended to refuse a couple of times, but when she couldn’t refuse any longer, she joined them.\u003C\u002Fp>\n\u003Cp>She also served herself a bit of each dish, the only difference being that she used chopsticks.\u003C\u002Fp>\n\u003Cp>After serving, everyone started eating.\u003C\u002Fp>\n\u003Cp>\"My gosh! These tomatoes are delicious!\"\u003C\u002Fp>\n\u003Cp>\"What’s this called? It’s so good.\"\u003C\u002Fp>\n\u003Cp>\"This fried meat is excellent, I love it.\"\u003C\u002Fp>\n\u003Cp>After just a bite, the foreigners voiced their praise.\u003C\u002Fp>\n\u003Cp>Then they continued eating heartily, finding the dishes perfectly to their taste.\u003C\u002Fp>\n\u003Cp>Jiang Cheng glanced at the awaiting chef and silently gave a thumbs-up.\u003C\u002Fp>\n\u003Cp>After eating enough, everyone began chatting as they ate and drank.\u003C\u002Fp>\n\u003Cp>The conversation naturally turned to differences in culinary cultures.\u003C\u002Fp>\n\u003Cp>The foreigners had some complaints about Hua Xia’s cooking, finding it often oily and unhealthy.\u003C\u002Fp>\n\u003Cp>Jiang Cheng didn’t argue with them but instead asked, \"When you bake a dessert, how much butter do you use?\"\u003C\u002Fp>\n\u003Cp>\"And how much sugar?\"\u003C\u002Fp>\n\u003Cp>The foreigners listened, and their expressions turned thoughtful, realizing it was indeed quite much.\u003C\u002Fp>\n\u003Cp>Seeing them contemplate, Jiang Cheng didn’t want to embarrass anyone and said amiably:\u003C\u002Fp>\n\u003Cp>\"It’s normal for our culinary cultures to differ. We simply need to find foods that suit our tastes and that we enjoy.\"\u003C\u002Fp>\n\u003Cp>...\u003C\u002Fp>\n\u003Cp>Throughout the meal, Jiang Cheng transitioned the conversation from food to the firing of porcelain.\u003C\u002Fp>\n\u003Cp>The foreigners listened intently, not realizing they had finished all the dishes.\u003C\u002Fp>\n\u003Cp>This was the fullest meal they had since arriving in Hua Xia.\u003C\u002Fp>\n\u003Cp>\"This meal was absolutely delicious!\"\u003C\u002Fp>\n\u003Cp>\"If only we could have a dessert now, it would be perfect.\"\u003C\u002Fp>\n\u003Cp>\"I could definitely go for something sweet.\"\u003C\u002Fp>\n\u003Cp>Upon hearing this, Jiang Cheng suggested, \"Dessert? We have prepared Hua Xia’s special dessert; would you like to try it?\"\u003C\u002Fp>\n\u003Cp>The mention of dessert energized the foreigners once more.\u003C\u002Fp>\n\u003Cp>Jiang Cheng gave the chef a signal, and understanding the cue, he headed back to the kitchen.\u003C\u002Fp>\n\u003Cp>Within a few minutes, a large tray adorned with crystal-clear fruits on thin wooden skewers was presented.\u003C\u002Fp>\n\u003Cp>Jiang Cheng stood up to introduce it.\u003C\u002Fp>\n\u003Cp>\"This dessert is called tanghulu, a dessert unique to Hua Xia, made from cleaned, seedless fruits coated in syrup. Everyone, please give it a try.\"\u003C\u002Fp>\n\u003Cp>The chef set down the tray and stood with Jiang Cheng.\u003C\u002Fp>\n\u003Cp>The foreigners eagerly stood up, each taking a tanghulu to taste.\u003C\u002Fp>\n\u003Cp>The crunchy sugar coating with the sweet and sour hawthorn inside perfectly satisfied their sweet cravings.\u003C\u002Fp>\n\u003Cp>Just as they were getting hooked on them, they found the tray empty.\u003C\u002Fp>\n\u003Cp>\"Jiang, is there any more? I really want another one.\"\u003C\u002Fp>\n\u003Cp>\"I want several more!\"\u003C\u002Fp>\n\u003Cp>\"These are the best desserts I’ve ever tasted!\"\u003C\u002Fp>\n\u003Cp>Jiang Cheng, having anticipated this, feigned difficulty for a moment, then consulted with the chef.\u003C\u002Fp>\n\u003Cp>Finally, Jiang Cheng looked at the foreigners and said, \"The chef mentioned there’s still fruit left. Why don’t we make some together?\"\u003C\u002Fp>\n\u003Cp>\"Really? That’s great!\"\u003C\u002Fp>\n\u003Cp>\"It sounds so fun!\"\u003C\u002Fp>\n\u003Cp>\"I’m so looking forward to it, can’t wait.\"\u003C\u002Fp>\n\u003Cp>Thus, the afternoon activity of making handmade tanghulu was planned.\u003C\u002Fp>\n\u003Cp>The foreigners expressed no complaints or criticisms and even showed reluctance when it was time to wrap up.\u003C\u002Fp>\n\u003Cp>In the end, the foreign guests generously offered tips to the chef, Jiang Cheng, and the staff present.\u003C\u002Fp>\n\u003Cp>Those who received tips all turned to Director Leng, their eyes conveying the same question: What should we do with this money?\u003C\u002Fp>",1170,"2026-06-03T05:46:21.787Z",1,"novelbin.me","619264050f3f04802016a51ec29bbd39eb1156973ee990b3a8489ad7f310f6f2","rich-in-the-70s-i-made-a-rugged-veteran-a-millio-chapter-98","rich-in-the-70s-i-made-a-rugged-veteran-a-millio-chapter-96",340,"https:\u002F\u002Fnovelzhen.com\u002Fimages\u002Fcovers\u002Frich-in-the-70s-i-made-a-rugged-veteran-a-millio-cover.jpg"]